Chicken and Sausage Jambalaya
Course: Lunch, DinnerCuisine: CreoleDifficulty: Medium8
servings20
minutes40
minutes1
hourA one-pot wonder combining rice, a variety of meats such as chicken, sausage, and sometimes seafood like shrimp, all seasoned with the trinity of Creole cooking: onions, bell peppers, and celery.
Ingredients
1 orange bell pepper, diced
1 red bell pepper, diced
3-6 cloves of garlic, minced
3-4 stalks of celery, halved then diced
1 large white onion, diced
1/2 package of Andouille sausage
1/2 package of Keilbasa sausge
1.5 lb of chicken breast, cubed
2 1/4 cups of basmati rice
4 cups of chicken broth
2 tbsp Worcestershire sauce
6 oz can of tomato paste
14.5 oz can of diced tomatoes
1 lb shrimp, tail off, deveined (optional)
Green onion for garnish
- Seasoning
1/2 tbsp kosher salt
1 tbsp Cajun seasoning
1 tbsp Creole seasoning
1/2 tbsp dried oregano
1/2 tbsp dried thyme
1 tsp black pepper
1 tsp cayenne pepper
2-3 bay leaves
Directions
- First, prep all of your ingredients. Dice up the bell peppers, garlic, onion, celery, sausage, and chicken. If you are using frozen shrimp, you can soak them in cold water now to defrost. I always like to pre-measure everything ahead of time as it makes the cooking process flow smoothly!
- Season the chicken with 1/2 tbsp of the seasoning mix.
- In a medium pot, begin by browning the sausage for about 3–5 minutes. Remove and set aside. Next, you can use the same pot to begin browning your chicken for around 5 minutes, stirring frequently. Remove and set aside with the sausage.
- Now you can toss in the onion, bell pepper, and celery and cook for another 5 minutes. Be sure to gently get all the fond off of the bottom of the pot, that is delicious flavor!
- Add in the garlic and cook for about 30 seconds, until fragrant. Then you can add in the tomato paste, diced tomatoes, Worcestershire sauce, and the rest of your seasoning mixture.
- Add the rice and try to avoid over-stirring, as you don’t want mushy rice! Pour in the chicken broth, add your bay leaves, and cook for 15–25 minutes.
- Now you can remove the bay leaves and add in your cooked chicken and sausage. If you are incorporating shrimp, you can add this now as well. Let cook for 5 minutes, or until the shrimp is fully cooked (shrimp will be opaque and curl up in a “C”).
- Your dish is now ready, enjoy!
Notes
- Be careful not to overcook the jambalaya to ensure the rice doesn’t get too sticky.
- l also sometimes use a green bell pepper, whatever you have handy will work!
- You can also add frozen or fresh okra if you are able to find it in-store, as it is typically in Jambalaya
Chicken and Sausage Jambalaya
Jambalaya, a quintessential dish of Louisiana Creole cuisine, is a vibrant medley of flavors that promises a hearty and satisfying meal. At its core, jambalaya is a one-pot wonder combining rice, a variety of meats such as chicken, sausage, and sometimes seafood like shrimp, all seasoned with the trinity of Creole cooking: onions, bell peppers, and celery. This mixture is then spiced with a blend of herbs and seasonings, including garlic, thyme, and cayenne pepper, which imbue the dish with its distinctive, savory flavor profile.
The beauty of jambalaya lies in its versatility and ease of preparation. To start, the meats are browned off, vegetables are sautéed, and then rice, broth, and seasonings are added, allowing everything to simmer together. As the rice cooks, it absorbs the rich flavors of the broth and spices, while also helping to thicken the mixture into a robust, comforting dish.
Whether you’re aiming for the tomato-based red jambalaya of New Orleans or the more rustic, brown Creole version, this dish is a celebration of Southern cooking. It’s perfect for feeding a crowd, easily customizable to suit various dietary preferences, and most importantly, it’s a delicious journey through the heart of Louisiana’s culinary traditions.
Chicken and sausage Jambalaya is more than just a dish; it’s a vibrant celebration of flavor, culture, and the art of Southern cooking. This one-pot wonder, with its origins deeply rooted in the heart of Louisiana, brings together the warmth of spices, the richness of seafood, and the hearty comfort of rice in a way that few other dishes can. Whether you’re a seasoned chef or a curious foodie looking to expand your culinary horizons, diving into the world of shrimp jambalaya promises an adventure for your taste buds that’s as colorful as the history behind it.
Please let me know how you like the recipe in the comments below. Check out my Pasta Allá Vodka recipe here for some more dinner ideas!